Abstrakt
The purpose of this study was to estimate the diet value of ostrich meat from one of the PolishThe purpose of this study was to estimate the diet value of ostrich meat from one of the Polishfarms. Ten samples of ostrich leg (M. iliotibialis lateralis) were analysed for dry matter, crudeprotein, crude fat, crude ash contents, composition of amino-acids and fatty acids. The biologicalvalue of meat protein was calculated. The results were compared to the analysis of beef and broilermeat composition. This study observed lower (P ≤ 0.05) crude fat and sodium content of ostrichmeet. It has a higher (P ≤ 0.01) polyenic fat acids content. Results obtained in this study showed ahigh diet value of ostrich meat in comparison to beef and broiler.
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